Green Chile Beef Tacos

Green Chile Beef Tacos

Mary McCarthy Maslowski 11

"This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat."

Ingredients 4 h 10 m {{adjustedServings}} servings 298 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
  2. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
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Reviews 47

  1. 57 Ratings

Sarah Jo

WE LOVE THESE. No, really. I thought we were the only family who made them this way. It comes out like carnitas. I use my own homemade taco seasoning and Campbell's beef broth. Always a hit. NOTE: This also works with chicken and chicken broth.


I used this recipe as a starting point. I like to create my own varaitations. I had a plan to slow cook a beef chuck roast with some green enchilada sauce. This recipe gave me the idea to add the broth which I definately recommend for flavor as well as moisture. I buy low sodium because the sauce and taco mix already have enough. From another recipe I used half a chopped onion to line the bottom, placed the roast on top and added the enchilada sauce and a can of green chili's, broth and topped with cilantro. This made some wonderful meat to be used in burritos taco, enchilada's or just over rice and beans. It was not spicy so add some heat if you like or simply eat with hot sauce as we did.


This looked interesting, so with a pot-roast in hand and no desire to break out the Lipton + C of M soup, I gave it a try. What can I say except EASY and delicious. Served it the first day as soft tacos. Leftovers went into an enchilada-casserole thing that DH favors. I plan to try this next with a pork shoulder roast and call it M's Easy Carnitas.